Blackberry Ketchup (Catsup)
While in the midst of making blackberry jam, vinegar and pies with my Mom, she pulled out a recipe for blackberry ketchup (or catsup) and has been making it for years. I tried it on pork chops (roasted loin also) and it's great on roasted chicken also! Where she found the recipe I'll never know... It's on a newspaper clipping and taped to a card...
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READY IN: 1hr 10mins
YIELD: 2 1/2 Cups
UNITS: US
INGREDIENTS
Nutrition- 8
- 1 3⁄4cups red wine vinegar
- 1cup packed brown sugar
- 1cup white granulated sugar
- 2teaspoons ground cinnamon
- 1 1⁄2teaspoons ground allspice
- 1teaspoon ground ginger
- 1⁄2teaspoon ground black pepper
- 1⁄4teaspoon cayenne pepper
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DIRECTIONS
- In a large pan, stir berries often over medium heat until they get juicy and begin to fall apart (10 minutes). Using a fine strainer, rub berries and juice into a bowl (discard seeds).
- Put berries back into original pan and stir in all other ingredients. Bring to a boil over high heat and simmer gently, uncovered and stirring often, until reduced to 2 1/2 cups (about 1 hour).
- Cool ketchup (catsup) and serve, or chill air-tight for up to 2-weeks (freeze to store longer). Makes 2 1/2 cups.
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